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–+ servings
Spicy Cucumber Salad

Fresh Spicy Cucumber Salad: Quick, Tangy, and Addictively Crunchy

This Spicy Cucumber Salad is a vibrant and refreshing dish, perfect as a no-cook side for any meal.
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Prep Time 5 minutes
Marinating Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Mini or Persian Cucumbers English cucumbers are a great substitution if sliced thinly.
  • 4 tablespoons Green Onion Use both white and green parts for flavor.
  • 2 tablespoons Sesame Seeds Optional garnish.
For the Dressing
  • 1/4 cup Low-Sodium Soy Sauce or Tamari Substitute with coconut aminos for gluten-free.
  • 3 tablespoons Rice Vinegar White wine vinegar can work as an alternative.
  • 1 tablespoon Sesame Oil Omit or use chili oil if allergic.
  • 1 tablespoon Honey or Maple Syrup Use maple syrup for a vegan option.
  • 2 cloves Fresh Garlic Cloves Minced for dressing.
  • 1 teaspoon Crushed Red Pepper Flakes Substitute with chili oil for a different flavor twist.

Equipment

  • Mixing Bowl
  • Chopsticks
  • knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Begin by washing and drying your mini or Persian cucumbers thoroughly. Trim off both ends, and then spiral cut the cucumbers using two chopsticks; slice at a 45° angle, turn them, and cut again at 90° for beautiful accordion shapes. If you prefer a simpler approach, thinly slice the cucumbers instead.
  2. In a medium mixing bowl, whisk together low-sodium soy sauce, rice vinegar, sesame oil, honey, minced garlic, and crushed red pepper flakes. Blend until smooth, adjusting seasoning to taste.
  3. Take a large serving bowl and add your prepared cucumbers. Drizzle the dressing evenly over the cucumbers and mix gently to coat well.
  4. Sprinkle the chopped green onions and sesame seeds over the salad as a garnish. Your Spicy Cucumber Salad is now ready to serve.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 14gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.5gSodium: 480mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 750IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For enhanced flavor, let the salad marinate in the dressing for at least 30 minutes before serving.

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